Crispy pan-seared snapper with passion fruit cream and citrus and shaved fennel salad, garnished with sauteed prawns and spicy green mango jam

  • Preparation Time60 mins
  • Cooking Time70 mins
  • Serves5
  • DifficultyMedium

For the crispy pan seared snapper

6 (140g) fresh snapper fillets, skin on
65g cornflour
Sea salt and fresh ground black pepper
120ml canola oil

For the passion fruit cream

2 passion fruits, ripened, scooped out with a spoon
120ml mirin
20g chopped peeled fresh ginger
60ml dry white wine
475ml double cream
175ml unsweetened coconut milk
1/2 tsp Thai red curry paste

For the citrus and shaved fennel salad

15ml rice wine vinegar
1/2 tsp grain mustard
Sea salt and freshly ground black pepper
4 tbsp virgin olive oil
3 oranges
2 grapefruits
2 bulbs fennel, with stalks removed

For the sauteed prawns

900g fresh prawns
4 tbsp canola oil
Sea salt and freshly ground black pepper
Green mango jam, recipe follows

For the spicy green mango jam

3 green mangoes, unripe
120ml white vinegar
65g granulated sugar
1 1/2 tsp salt
2.5cm piece fresh ginger root, peeled
1 fresh jalapeno chilli
5 garlic cloves
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
7.5cm piece cinnamon stick
2 star anise
2 tbsp corn oil
1) For the crispy pan seared snapper: With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern. Pat completely dry with paper towels. Keep refrigerated until time to cook. Preheat a large saute pan on medium-high heat. Lightly dust the skin side of the fish with cornflour and season lightly with sea salt and fresh ground pepper. Add enough oil to the hot pan to coat the bottom. Carefully lay the fish in the pan skin side down. Cook for several mins, on both sides until skin is crispy and fish is just done. Cooking time will vary. Keep fish skin side up and transfer to a platter.

2) For the passion fruit cream: Place the passion fruit, mirin and ginger in heavy, medium sized saucepan. Boil until reduced to about 60ml, about 6 mins. Add the wine and boil until reduced to about 60ml, about 6 mins. Add the cream and coconut milk, bring to boil, then reduce heat to medium. Simmer the sauce until slightly thickened, stirring occasionally, about 12 mins. Stir in the curry paste. Season sauce, to taste, with sea salt and fresh ground pepper. Strain through a fine mesh sieve or strainer lined with cheesecloth.

3) For the citrus and shaved fennel salad: Whisk together the vinegar, mustard, salt and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Cut the peel, including all the white pith, from the oranges and grapefruit with a paring knife. Working over a bowl, cut into segments. Squeeze the juice from the membranes into a small bowl, then whisk 3 tbsp juice into the vinaigrette. Drain the citrus segments, then add to the vinaigrette. Quarter the fennel bulbs lengthwise, then cut into paper-thin slices, about 1mm thick, with a slicer or mandolin. Add to the fruit and toss gently to combine.

4) For the sauteed prawns: Preheat a large skillet over medium-high heat. Peel and devein the prawns, leaving tails intact. Pat dry with a paper towel. Add oil to a hot pan, carefully add the prawns and season with salt and pepper. Saute until pink and just done. Place the cooked prawns on a plate and serve with green mango jam.

5) For the spicy green mango jam: Peel the mangoes and cut into 1cm cubes. In a small bowl, toss the mangoes with vinegar, sugar and salt. Cut the ginger root into 4 pieces. For a milder chutney, while wearing rubber gloves, remove the seeds and veins from the jalapeno. Using a food processor with the motor running, add the ginger root, jalapeno, garlic, cumin, coriander and turmeric, one at a time, and puree to a paste. Heat a 4L heavy pan over moderately low heat until hot and cook the paste, cinnamon stick and star anise in the oil, stirring frequently, for 10 mins, or until very fragrant. Stir in the mango mixture and simmer, covered, over a low heat, stirring occasionally, until the mangoes are tender, about 30 mins. Remove the cinnamon stick and star anise and cool the chutney completely.

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